Sometimes all you need is an easy cookie recipe that looks amazing but doesn’t require as much effort. Rose shortbread cookies are a classic treat that are sure to taste as pretty as they look. These buttery, melt-in-your-mouth cookies are delicately rose-shaped (easily made with a piping bag and tip) and made with simple pantry ingredients like flour, sugar, eggs, and butter. They’re easy to make, and unlike other cookies, they’re not overly sweet, but they’re still full of buttery flavor. Whether you’re baking for a special occasion (Valentine’s Day, Mother’s Day, or an anniversary) or just for yourself as an everyday treat, these shortbread rose cookies are sure to please.
What are rose shortbread cookies?
These cookies are similar to homemade Danish shortbread cookies and are also known as old fashioned shortbread cookies. Made with lots of butter, the cookies are soft and melt in your mouth. Because the dough is soft, it’s easy to shape into a rose. You can experiment with other piping tips to create all kinds of shapes and designs!
Rose Shortbread Cookies Ingredients
Butter: use high-quality salted butter (not margarine), softened to room temperature
Powdered Sugar – Powdered sugar contains a small amount of cornstarch which makes the cookies lighter and more tender.
Egg: Eggs should be at room temperature.
Flour: use all purpose flour
How to Soften Butter Quickly
Happens to all of us! You want to start baking, only to find out that you left the butter in the fridge! Fortunately, there is a way to bring butter to room temperature quickly and efficiently.
Place the butter in a microwave-safe bowl and microwave for 10-second bursts on 50% power. Continue doing this until the butter is smooth, but not melted.
Tips
If using unsalted butter, add ½ teaspoon of salt to the dough.
Make sure the eggs are at room temperature. If your eggs are cold, place them in a bowl of tap water for 10 minutes before using.
Measuring flour by the cup may seem easy at first, but honestly, it’s much better to do it by weight. This means the flour will be more accurately measured and your cookies will turn out perfect.
If you prefer crispier cookies, you can leave them in the oven for a few more minutes, but make sure they don’t brown too much.
You can also use other extracts. A blend of almond extract and vanilla extract goes really well with these shortbread rose cookies.
How to Store XYZ
Once the cookies have cooled completely, they can be stored in an airtight container at room temperature for up to a week. You can also put them in the fridge if you live in a hot, humid area.
How to Serve Rose Shortbread Cookies
Enjoy with a cup of hot tea or coffee, or a glass of cold milk.
Ingredients
BUTTER
220g
POWDERED SUGAR
100 grams
EGG
1
VANILLA EXTRACT
2 tsp
FLOUR
250g
Instructions
Beat the creamed butter with the powdered sugar until light and fluffy.
Step 1
Add the egg and vanilla extract, then beat to combine.
Step 2
Add the flour to the egg mixture and mix until it forms a thick batter.
Step 3
Transfer the dough to a piping bag fitted with a star tip.
Step 4
Using the piping bag, form rose-shaped shortbread cookies on a parchment-lined baking sheet.
Step 5
Time to make your cookies!
Step 6
Bake the cookies at 180°C/350°F for 12 minutes. Let cool before serving.
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